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Ingredients
- For the fruit portion:
- 4 cups of strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- Dash of salt
- 2 teaspoons corn starch
- For the topping portion:
- 1 cup flour
- 2 tablespoons shortening
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 1 1/2 teaspoons baking powder
- Dash of salt
- 1/2 cup milk
- Cinnamon to taste
- Nutmeg to taste
Preparation
Step 1
Preheat oven to 375 degrees F.
For the fruit portion:
In a large saucepan combine the strawberries, sugar, brown sugar, salt and corn starch. Bring mixture to a boil while stirring occasionally. Cook for about 1 to 2 more minutes so the mixture thickens. Remove from heat. Pour into a cast iron skillet or 8 inch baking pan that’s been liberally sprayed with non-stick spray.
For the topping portion:
In a medium sized bowl cut the shortening and butter into the flour. Add the brown sugar, baking powder, salt, cinnamon and nutmeg. Continue to cut the butter into the flour. It should resemble find crumbs.
Now add the milk and mix until combined thoroughly. It should look like sticky dough.
Drop the mixture over top of the cooked strawberry mixture. Drop in small randomly. It doesn’t have to be perfect, in fact it’s better if it’s not.
You can dash some more cinnamon and nutmeg over top if you like. I always do.
Putting it all together:
Place the skillet, or baking dish, in the oven and bake for about 25 to 30 minutes, or until golden brown.
This can be served hot, room temperature or cold. You can top it with whipping cream, or ice cream. My preference is always hot, right out of the oven.
Serve with a big old strawberry loving smile!